Xarém [1] or xerém [2] is a thick soup or porridge from Algarve, Portugal that is eaten in Cape Verde and Brazil as well. [3] It has a corn flour base combined with other traditional ingredients which vary by region. [4] The dish is prepared using corn meal, clams or sardines, and grilled meats. [5] [6] The Algarvian version is most commonly prepared using clams. [5] [6]
The words "xerém" and "xarém" have no known etymological origin, though there are two hypotheses for the origin of the words:
It is a traditional dish in the Northeast Region of Brazil, especially in Pernambuco. The Brazilian dish contains coarsely ground corn kernels, and it is similar to polenta. [8]
It is also popular in Minas Gerais, where it is not called "xerém" but " little hominy ". The name is given to both the raw broken corn, and the cooked dishes made with it. [9] Traditionally, the Mineira hominy is cooked with pork ribs, sometimes with pork cuts with chicken, beef, or sausage added.[ citation needed]
In Cape Verde, xarém is considered a traditional dish. It contains corn grain mixed with water, laurel, butter, and salt. [10] It can also be prepared with fresh tuna, coconut milk, onions, and gindungo peppers.[ citation needed] Xerém de festa is prepared with fat, pork meat, and onions, [11] or in other cases, with beans, bay leaf, peppers and tomatoes. [12] It is often used for wedding parties. [13]
On the island of Brava, a drum festival is celebrated in the month of June when the xarem dish is eaten and prepared as people dance to the coladeiras. [14]
In Portugal, xarém is a traditional dish in the southern Algarve region, and is quite common in the city of Olhão. In that city, the dish is prepared using clams, bacon, and ham. [15] Other ingredients may include greaves, pork, and grilled sardines. [15] A dish called "xarém with shells" was one of 70 candidates in a September 2011 cook-off for the 'Seven Wonders of Portuguese Cooking' award, but it lost. [16]
Xarém [1] or xerém [2] is a thick soup or porridge from Algarve, Portugal that is eaten in Cape Verde and Brazil as well. [3] It has a corn flour base combined with other traditional ingredients which vary by region. [4] The dish is prepared using corn meal, clams or sardines, and grilled meats. [5] [6] The Algarvian version is most commonly prepared using clams. [5] [6]
The words "xerém" and "xarém" have no known etymological origin, though there are two hypotheses for the origin of the words:
It is a traditional dish in the Northeast Region of Brazil, especially in Pernambuco. The Brazilian dish contains coarsely ground corn kernels, and it is similar to polenta. [8]
It is also popular in Minas Gerais, where it is not called "xerém" but " little hominy ". The name is given to both the raw broken corn, and the cooked dishes made with it. [9] Traditionally, the Mineira hominy is cooked with pork ribs, sometimes with pork cuts with chicken, beef, or sausage added.[ citation needed]
In Cape Verde, xarém is considered a traditional dish. It contains corn grain mixed with water, laurel, butter, and salt. [10] It can also be prepared with fresh tuna, coconut milk, onions, and gindungo peppers.[ citation needed] Xerém de festa is prepared with fat, pork meat, and onions, [11] or in other cases, with beans, bay leaf, peppers and tomatoes. [12] It is often used for wedding parties. [13]
On the island of Brava, a drum festival is celebrated in the month of June when the xarem dish is eaten and prepared as people dance to the coladeiras. [14]
In Portugal, xarém is a traditional dish in the southern Algarve region, and is quite common in the city of Olhão. In that city, the dish is prepared using clams, bacon, and ham. [15] Other ingredients may include greaves, pork, and grilled sardines. [15] A dish called "xarém with shells" was one of 70 candidates in a September 2011 cook-off for the 'Seven Wonders of Portuguese Cooking' award, but it lost. [16]